Pumpkin Soup
Ingredients
2 cans pumpkin (16-oz. cans)
1/4 tsp. allspice
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
10 C. chicken broth
2 Tbsp. butter or margarine
1 C. yellow onions, chopped
1 C. leeks, cleaned, sliced
salt and white pepper, to taste
sour cream, low fat, for garnish
nutmeg, for garnish
chives, for garnish
Cooking Instructions
In a large stockpot, combine pumpkin, allspice, nutmeg, cinnamon and broth. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. In a separate saucepan, melt butter or margarine over medium heat. Sauté onion and leeks until golden, about 6 to 8 minutes. Stir into pumpkin mixture and heat for several minutes, stirring constantly. Taste for salt and white pepper. If soup is too thick, thin with additional broth. Serve very hot with a dollop of sour cream on top, a pinch of nutmeg, and chopped green onion tops.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)